Potato-Crusted Chicken Casserole Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a casserole dish.
• STEP 2.Season the chicken breasts with salt, pepper, and any other desired spices.
• STEP 3.In a large skillet, heat oil over medium-high heat and cook the chicken until browned on both sides.
• STEP 4.Transfer the chicken to the prepared casserole dish.
• STEP 5.In the same skillet, melt butter and sauté onions and garlic until softened.
• STEP 6.Add flour and cook for a minute, then gradually whisk in chicken broth and cream.
• STEP 7.Bring the mixture to a simmer and cook until thickened.
• STEP 8.Stir in shredded cheese, herbs, salt, and pepper.
• STEP 9.Pour the sauce over the chicken in the casserole dish.
• STEP 10.Arrange thinly sliced potatoes on top of the sauce, overlapping slightly.
• STEP 11.Brush the potatoes with melted butter and sprinkle with salt and pepper.
• STEP 12.Cover the casserole dish with foil and bake for 30 minutes.
• STEP 13.Remove the foil and bake for an additional 20-25 minutes, or until the potatoes are golden and crispy.
• STEP 14.Let the casserole cool for a few minutes before serving.
• STEP 15.Garnish with fresh herbs, if desired, and serve hot.

Cooking Tips

• You can use boneless, skinless chicken thighs instead of chicken breasts for extra flavor and tenderness.
• Feel free to add vegetables like peas, carrots, or broccoli to the casserole for added nutrition.
• To make the potato crust extra crispy, broil the casserole for a few minutes at the end of baking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the casserole in the oven or microwave until heated through before serving.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the casserole in the oven or microwave until heated through before serving.
• Serve the Potato-Crusted Chicken Casserole hot as a main dish with a side of salad or steamed vegetables.